What seems odd to us today might have made perfect sense back then--perhaps even as fitting as the classic combination of ...

Using an oyster knife, remove and discard the top shell, place a little champagne sauce on top of each oyster and put under a hot grill until golden. Serve immediately and garnish with frothy ...

Agostino Perrone, director of mixology at The Connaught, has spent his career perfecting the Martini cocktail. No detail has gone unattended, from the crystal-clear cubes of ice to the blend of ...